2680 Ris de Veau Richelieu

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Braise the sweetbreads in accordance with the recipe for Ris de Veau Bonne-Maman using sufficient braising liquid to cover the sweetbreads when placed in a cocotte for service.

When ready, place the sweetbreads in the cocotte with a Julienne of vegetables; surround with a proportionate amount of truffle cut in Julienne and cover with the well strained braising liquid. Allow to become quite cold.

When the braising liquid is well set in a jelly, remove any fat which is on the surface and to serve, present the cocotte on a serviette.